Summer Pavilion Review

The staff in the good guy store really have Chinese people, super enthusiastic! I haven't eaten before, I asked the clerk's little brother, recommended a few to us, it is quite suitable for my taste, I quite like this taste haha!

Unexpectedly, the snacks are so delicious, everything is delicious and full. Especially the dried fried radish cake is crispy and soft inside, the fresh shrimp is full of shrimp, the fried rotten shrimp meat is fragrant, the glutinous rice chicken has shrimp rice and the beef is soft and juicy.

Chinese and Western combination, exquisite and extraordinary. Litchi oolong tea, made from fresh lychee and tea fermented together. The tea soup tastes clear. A light lychee aroma, unpretentious, leisurely and refined. Litchi London duck. This is a famous Sichuan dish. The ingredients here are said to be Ireland 🦆. Ducks are cut and then formed. The duck meat is red and brown, the meat is crispy and tender, and gives off a little smoky taste. Black pepper beef grains. I don't know what beef to choose, the entrance is extremely tender. It is so tender that you can't feel a trace of coarse fiber in your mouth. If I didn't really feel the real beef, I would even wonder if it was really beef. Amazing!

Book a meal one month in advance, call to confirm the dresscode before boarding, there is a requirement for skin dew, 🚫 shorts and toe shoes. Sure enough, I have a good lesson in separation of dry and wet, three minutes outside, and it is really cold indoors. The first meal of Po Village, Lianmi 1, the standard is online and the price is very high. I reminded me to order the three people. I didn't finish it. The fighting force is inversely proportional to the high temperature... The tea duck sugar-colored crisp skin is not greasy, and the tea is rich. Japanese and beef must be hot while the fat is full. Raw pumping shrimp is called oily shrimp by netizens, cooking is similar, but the taste is crisp, the meat rate is very high. The small green dragon for Canadian lobster Xishi rice, the soup is very refreshing and not greasy. Garlic-scented green dragon vegetable silver buds are the only vegetable, with the level of old fried dough sticks, and I have never eaten green dragon vegetables in China. The seasoning of the vinegar is hot and sour. The almond tea has a strong wall-hanging feeling, and a sweet mouth. Lichi oolong is delicious, but I don't know how this click rate first is done, not just seasoned tea!

Finally ate the new summer menu of my supervisors, a few favorites: ▹ white asparagus cold soup white asparagus ice cream, far beyond expectations! The cold soup is finely smooth, there are crisp white asparagus cut in the soup, the bottom smoked blue root fruit is slightly salty, and it just enriches the taste. A spoonful into the throat is really sweet and clear into the heart and spleen. It seems that heatstroke can be cured. I really love this path. (By the way, the white asparagus ice cream in Jinsha Hall is too unpalatable. It has a strange smell of Vivi soy milk.) ▹ The stains on the surface of the crayfish can be described as the finishing touch. As the greasy and sour pickles are just right for the sweet green bean mud. It is not wrong to match the seasoning ▹ Aicao Shuflei. The green ice cream flavor that everyone guessed before can be revealed hahahaha Aicao ice cream aroma is extremely strong, and the bitter taste of herbs will not be too heavy. The balance of concentration and sweetness is perfect. Mascarpone ice cream is the ice made by this Mascarpone. Frost has both a slightly salty cream flavor and a refreshing sorbet The surface is embellished with oysters, black olive powder, white wine jelly, like a small dish of wine, sweet and sour and crisp at the same time (ask again, when to open the ice cream counter! I hope that Hanggelato will be a long summer. Unfortunately, the broad beans on the tail of spring are a bit old, but I can still eat a good bad stewed flavor. 488 can eat crayfish and M7 Australia and Niu Feili even the dessert is complete. Course...no loss! No loss! In the a la carte menu, I highly recommend hemp oil burrata to firmly poke the taste memory point of Jiangnan home-cooked cold dishes. I didn't expect to be so perfect with burrata. I added a little dumpling sauce. The fresh fruit fragrance immediately improved the high-level sense of this dish. I am very responsible. This version of the menu is really delicious!